Roasted Broccoli and Butternut Squash Soup (Printable)

Creamy roasted broccoli and butternut squash soup with coconut milk. Vegetarian and gluten-free comfort food.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 large head of broccoli, cut into florets (about 4 cups)
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, peeled

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup unsweetened coconut milk or heavy cream

→ Oils & Fats

07 - 2 tablespoons olive oil

→ Seasonings

08 - 1 teaspoon kosher salt, plus more to taste
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon ground nutmeg

→ Optional Garnishes

12 - Toasted pumpkin seeds
13 - Chopped fresh parsley
14 - Drizzle of coconut milk or cream

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread squash cubes, broccoli florets, onion, and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and cumin. Toss to coat evenly.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until browned and tender.
04 - Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes to allow flavors to meld.
05 - Remove from heat. Use an immersion blender to puree soup until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender.
06 - Stir in coconut milk or cream and nutmeg. Taste and adjust seasoning as needed.
07 - Reheat gently if needed. Ladle into bowls and garnish with pumpkin seeds, parsley, and a drizzle of coconut milk or cream if desired.

# Expert Suggestions:

01 -
  • The roasting step is where all the magic happens, turning ordinary vegetables into something that tastes almost buttery without any butter.
  • It comes together in under an hour and feels fancy enough to serve to guests but honest enough for a quiet Tuesday night.
  • One pot, one blender, and you've got something that tastes like you spent all afternoon cooking.
02 -
  • Don't skip the roasting step or try to speed through it, those browned edges are where the flavor lives and you can't get them any other way.
  • If your soup is thicker than you like, thin it with extra broth rather than pouring in more cream, you can always add richness but you can't undo it.
03 -
  • If your immersion blender isn't powerful enough, try cooling the soup slightly before blending to reduce splattering, or embrace a slightly chunky texture if that appeals to you.
  • Buy your squash a day or two before you cook so it's not rock hard when you go to peel it, which is genuinely the most annoying part of this entire recipe.
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